P&F host a Souvlaki Day !
It was the first warm day in a while – the sun was shining and the enticing aroma of souvlakia cooking on the barbeque brought students and teachers alike together to savour a tasty and traditional Greek dish.
Our wonderful P&F Committee at St George College hosted a Souvlaki Day across both school campuses!
It was literally a SELL OUT EVENT so we do apologise to any students who missed out on purchasing additional souvlakia!!
The word souvlaki is a diminutive of the Greek souvla (spit), itself borrowed from the Latin word subula. But the origins of souvlaki date back to ancient Greece.
Souvlaki was known with the name obeliskos (dim. of obelos –spit), mentioned by among others in the works of Aristophanes, Xenophon, Aristotle etc.
A meat and bread recipe which resembles the way pita souvlaki is served today with pita bread was also attested by Athenaeus in his “Deipnosophistae” and called the plate kandaulos.
The skewered kebab-like recipe existed as a favourite in ancient Greece during Archaic times, as the earliest references are attested in Homer.
However, excavations held in Akrotiri on the Greek island of Santorini by professor Christos G. Doumas, unearthed stone sets of barbecues for skewers (Greek: krateutai) used before the 17th century BC.
Even later on, during the Byzantine era, references survive describing street vendors selling souvlakia with pita in Constantinople.
The first souvlaki shops in Greece appeared in Livadia in 1951, selling souvlakia on a stick and rotating gyros.
It may be served on the skewer for eating out of hand, in a pita sandwich with garnishes and sauces, or on a dinner plate, often with fried potatoes.
Thank you to Bill from the St George Community and Peter our regular ‘chef extraordinaire’ for their expertise on the BBQ.
These events would not be possible if it wasn’t for the volunteers from the P&F committee and SRC.
Thank you to all, but especially to the parent and student community for all of your support.